Ingredients:

4 (6-8-ounce) salmon fillets or steaks
1/2 lemon
1 (1-2-ounce) package white sauce mix
3 tablespoons freshly grated Parmesan cheese
1/8 teaspoon pepper blend seasoning
8 ounces fettucine, cooked according to package directions
1/4 cup pesto sauce
2 cups broccoli florets
1/2 teaspoon sesame oil

Methods:

1. Heat oven to 400°F.
2. Place salmon in non-stick or lightly greased baking pan.Squeeze lemon juice over salmon. Bake 10 to 12 minutes, or until salmon flakes easily when tested with a fork.
3. Meanwhile, make white sauce according to package directions, using skim milk as liquid and reducing the butter by 1 tablespoon. When sauce is thickened, stir in Parmesan cheese and pepper seasoning.
4. Combine hot, cooked pasta with pesto sauce.Toss to coat serve alongside salmon.
5. Microwave or steam broccoli until just tender.Sprinkle with sesame oil toss to blend. Serve immediately with salmon.

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Ingredients:

4 (12×18-inches each) sheets aluminum foil
2/3 cup uncooked couscous
1/4 cup sliced green onion
1 teaspoon ground coriander
3/4 teaspoon paprika
1/4 teaspoon hot pepper sauce
1/2 cup sliced almonds
1/2 cup currants
1 (10.5-ounce) can double strength chicken broth, divided use
4 (4 to 6-ounce) Alaska cod, pollock, sole/flounder or halibut fillets, thawed if necessary
2 tablespoons melted butter or margarine
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley

Methods:

1. Preheat oven to 450°F or grill to medium-high. Spray foil with nonstick cooking spray set aside. Combine next 7 ingredients.Stir in half of chicken broth.
2. Center one-fourth of the mixture on each sheet of foil.Top with Alaska seafood fillet, butter and lemon slices.
3. Bring up foil sides.Double fold top and one end of packet.Through open end, add one-fourth of remaining broth.Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. Bake 20 to 25 minutes on a cookie sheet in oven OR
5. GRILL 8 to 10 minutes in covered grill. Sprinkle with parsley before serving.

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Ingredients:

1 (1.5-pound) salmon fillet
1 (15-ounce) can black beans
1/2 cup chopped and seeded red or green bell pepper
2 teaspoons dried onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
3/8 teaspoon garlic powder, divided use
1 cup sliced, peeled and pitted mango
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons Dijon mustard

Methods:

1. Season salmon with salt and pepper to taste. Grill or bake salmon at 425°F for 10 minutes per inch of thickness, or until fish flakes easily with a fork. Hold warm.
2. Meanwhile, drain beans, reserving 1/3 cup liquid. In a small saucepan, combine beans, reserved liquid, bell pepper, onion, cumin, coriander, chili powder, ¼ teaspoon garlic powder and salt to taste. Cook over low heat for 5 minutes.
3. Combine mango, cider vinegar, mustard, remaining garlic powder and salt and pepper to taste in a food processor or blender; process until smooth. Transfer to microwavable dish. Heat 1 to 2 minutes until warm.
4. To serve, spoon black beans onto serving platter. Top with salmon fillet. Drizzle mango mustard sauce over beans and salmon.

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Ingredients:

4 (12 x 18-inch) sheets heavy duty aluminum foil
4 (4 to 6-ounce) Alaska cod fillets, thawed if necessary
1 tablespoon anchovy paste
1 1/2 cups seeded and diced fresh tomatoes
1 (2.5-ounce) can sliced black olives, drained
1/3 cup finely chopped onion
2 tablespoons capers, drained
1 teaspoon minced garlic
2 Portobello mushrooms

Methods:

1. Preheat oven to 450°F or grill to medium-high.
2. Center one Alaska cod fillet on each sheet of heavy duty aluminum foil.Spread anchovy paste over top of cod. Combine tomatoes, olives, onion, capers and garlic set aside.Cut four thin slices off one mushroom set slices aside.
3. Chop remaining mushroom and combine with vegetables.
4. Spoon one-fourth of chopped vegetable mixture over cod.
5. Top each with one mushroom slice.
6. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
7. Bake 20 to 24 minutes on a baking sheet in oven OR Grill for 9 to 11 minutes in covered grill.

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